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Journal: Molecules, 2018
Volume: 23
Number: 247
Article:
Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate
Authors:
by
Xiao Chen, Jingyang Yu, Heping Cui, Shuqin Xia, Xiaoming Zhang and Baoru Yang
Link:
https://www.mdpi.com/1420-3049/23/2/247
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